Pure Natural Fermented Black Garlic Powder Extract/Odorless Aged Black Garlic P. E.

• Certification: BRC, ISO, HACCP
• Assay Method: HPLC, UV
• Application Form: Tablet, Capsule
• Application: Food, Health Care Products
• State: Powder
• Extract Source: Leaf
• Model NO.: 339
• Appreance: Brown Powder
• Delivery Time: 5-7days
• Latin Name: 1
• Bulk Density: 0.4-0.6g/Ml
• Loss on Drying: 5.0%
• Orign: China
• Shelf Life: 2 Years
• Solvent Residue: Negative
• Transport Package: 25kg/Drum
• Specification: 0.1%-3% SAC, 10%-40% Polysaccharide
• Trademark: INNER
• Origin: China
• HS Code: 1302999099
• Production Capacity: 3tons/Month

Product Description

Product Description:

Product Name: Black Extract Powder
Latin Name: Allium Sativum L
Part of Plant Used: Fruit
Extract Ratio 4:1 to 20:1;
Straight Powder Specification: 0.1%-3% SAC, 10%-40% Polysaccharide
Appearance: Light Brown powder
Testing Method: UV / TLC

Extract Method: Grain Alcohol & Water

 

  About Show The Raw Material Pictures :

 

Fermented black garlic powders are produced by fermenting garlic under controlled conditions at a specific temperature and relative humidity without using additives. Fermented garlic cloves are blackand emit an odor specific to garlic; however, they possess remarkable characteristics of sweet taste similar to that of prunes, and no unpleasant garlic odor remains on the breath after consumption.

 

 

Specification

Product Name	Black Extract Powder
Latin Name	Allium Sativum L
Plant Part	Fruit
Appearance	Fine powder
Odor	Characteristic
Taste	Characteristic
Sieve Analysis	95% pass 80 mesh
Moisture Content	NMT 5.0%
Arsenic (As)	NMT 2ppm
Cadmium(Cd)	NMT 1ppm
Lead (Pb)	NMT 2ppm
Heavy Metals	20ppm Max
Total Plate Count	10,000cfu/g Max
Salmonella	Negative in 25 g
Yeast & Mold	1,000cfu/g Max
Coliforms	≤30cfu/g
Staphylococcus Aureus	Negative in 25 g

 

 

Packaging & Shipping